Faidley's World Famous Crab Cakes

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 lb large lump crabmeat, picked over
• 1 cup crushed saltine
• 1/2 cup mayonnaise
• 1 egg
• 1 tablespoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1 dash tabasco sauce
• vegetable oil (for frying) (optional)
• clarified butter (optional) or olive oil, for sauteing (optional)
• 1 cup mayonnaise
• 1/2 cup finely chopped dill pickle
• 1/4 cup minced onion
• 2 tablespoons chopped parsley
• 1 tablespoon pickle juice

Recipe

• 1 crab cakes: spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
• 2 in a small bowl, mix mayonnaise, egg, mustard, worcestershire and tobasco.
• 3 pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
• 4 let the mixture sit for 2-3 minute.
• 5 before forming the cakes.
• 6 form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
• 7 do not pack the mixture too firmly.
• 8 the cakes should be as loose as possible, yet still hold their shape.
• 9 place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
• 10 tartar sauce: in a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
• 11 chill for at least 1 hour.
• 12 to fry: pour oil into a heavy skillet to a depth of about 1 ½".
• 13 heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
• 14 on each side.
• 15 remove with a slotted utensil to a paper towel to drain.
• 16 to broil: slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
• 17 on each side to sauté: heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
• 18 total cooking time.
• 19 serve at once with tartar sauce on the side.
• 20 makes 4 servings.